How to color the cream green. Cottage cheese cream for biscuit cake

The cream is a lush mass prepared by whipping butter, eggs, cream with sugar and other products.

Due to its high nutritional value, excellent taste and plasticity, the cream allows you to create decorations of the most intricate shapes.

However, along with the advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cold place, given that at a temperature of 2-5 °, the reproduction of microbes slows down.

Bacterially contaminated cream can be a source of disease and poisoning. Microbes can be brought into the cream with raw materials, from dishes or from hands. The cream should not be prepared for the future.

Products with cream should not be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5 °. Therefore, it is advisable to prepare cakes and cakes with cream shortly before consumption.

In the manufacture of cream, it is necessary to observe the cleanliness of hands, dishes and equipment. The cream is prepared only from high-quality and fresh products.

Recipe Explanations

Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystal citric acid dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it with drops or teaspoons (in 1 teaspoon of acid solution 50-55 drops). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

food coloring

Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve paints in warm boiled water, the dosage is set at will.

white coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

yellow coloring obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass prepared from equal parts oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

green coloration obtained by mixing yellow paint with blue or squeezing green juice from spinach.

brown coloration give a strong coffee infusion, a very strong tea brew or burnt, which is burnt sugar.
Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red And pink coloring are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved ammonia and after adding water, boil until the smell of alcohol disappears.

orange coloration gives a mixture of red and yellow paint, as well as the juice of orange or tangerine zest.

blue coloring obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water,. forms a pure solution of blue color.

pistachio coloring formed by mixing yellow paint with a small amount of blue.

chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common, they very easily take on various relief forms and keep them stable.
Below are recipes for five basic creams (with different dosages of oil): on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, without foreign tastes and odors.
The main creams are different in composition of products, manufacturing methods, shelf life and taste.
Any of the main creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products / Quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50 g of draining oil, then you need to add 2 tablespoons of condensed milk to it, you will get 110 g of cream at the exit)
Sweet butter, g
50
100
200
Condensed milk, st. spoons
2
4
8
Cream yield, g
110
220
440

Heat the oil in a saucepan to a consistency thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy elastic mass is obtained white color. Then, without stopping beating, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy homogeneous mass is obtained.
If the condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream "cuts off" (becomes pockmarked), you need to slightly warm it up and beat it. If this does not help, the cream should be cooled, mixed, folded into a fine sieve and, after separating the liquid, slightly warmed up and beat again or add a little softened butter.
Warm cream decorations have a beautiful glossy surface, but the designs from such a cream are not embossed; cold cream decorations - matte, embossed patterns.

2. Butter base cream on sugar syrup

Sweet butter, g
50
100
200
Sugar sand, art. spoons
1,5
3
6
Water, Art. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Ready sugar syrup cool to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the chilled sugar syrup in small portions.
Whip until fluffy.

3. Butter base cream on powdered sugar

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Powdered sugar, st. spoons
2
4
8
Cream yield, g
100
200
400

Cream is made in the same way as butter cream on condensed milk (recipe 1), with the only difference being that while whipping, add in small portions fine, carefully sifted powdered sugar.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Cook with sugar, milk and eggs milk syrup. To do this, pour milk into a saucepan, put sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour in the hot milk with sugar in a thin stream. General mixture bring almost to a boil, then cool the milk syrup to room temperature.
Whilst the syrup is cooling, beat the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glaze)

Products / Quantity (explanations "Butter base cream on condensed milk")
Sweet butter, g
50
100
200
Sugar sand, art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place sugar and eggs in a saucepan. Heating the mixture to 45 °, beat it with a whisk until the volume increases by 2.5-3 times. Then, while continuing to beat, cool the mass to room temperature.
IN separate saucepan heat the oil to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mass of eggs with sugar.
Beat the total mixture until a fluffy cream is formed.

Flavored oil creams

At the end of whipping any basic cream prepared according to recipes 1-5, you can add various substances that give the creams a variety of taste and aroma.
In the recipes for flavored creams, the additives are calculated for a portion of the main cream prepared from 100 g of oil.
If in fact the portion of the main cream is larger or smaller, then the amount of additives of aromatic substances should be changed accordingly.

6. Apricot oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. spoon apricot tincture or apricot liqueur, or syrup from apricot jam. Tint the cream orange (see beginning of page).

7. Pineapple oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of syrup canned pineapple, tint yellow (see beginning of page) and mix well until a uniform color is obtained.

8. Orange Butter Cream

To the main butter cream (recipes 1-5), add juice from% orange (recipe 129) and juice from orange peel (see at the beginning of the page), you can add 1 tbsp instead. a spoonful of orange juice. Tint the cream orange (see beginning of page).

9. Benedictine oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Benedictine liqueur, color the cream in pistachio color (see at the beginning of the page) and mix well.

10. Vanilla Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. spoon vanilla liqueur, or 2 g vanilla sugar, or 2-3 drops of vanilla essence. Cream color is white.

11. Cherry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or syrup from strawberry jam. Tint the cream pink (see beginning of page).

13. Strawberry Butter Cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. a spoonful of strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of cognac and mix well.

15. Coffee butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of coffee liqueur or coffee tincture (see beginning of page). If at the same time the cream turns out to be light, add burnt (see at the beginning of the page).

16. Lemon oil cream

To the main butter cream (recipes 1-5), add juice from 1/2 lemon and grated lemon zest, or 1 tbsp. spoon lemon liqueur or lemon tincture, or 2-3 drops of lemon essence. Tint the cream yellow (see beginning of page).

17. Raspberry oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or syrup from raspberry jam. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see beginning of page) and add citric acid to taste (see beginning of page).

19. Butter honey cream

To the main butter cream (recipes 1-5) add 2 teaspoons natural honey and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. tablespoons of roasted peeled finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5), add 3 tbsp. spoons of peeled roasted finely ground nuts. Roasted nuts pass through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor. Color the cream with burnt cream in a nut color (see at the beginning of the page).

22. Praline oil cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of praline mass and beat with a spatula until a homogeneous mass is obtained.
To prepare the praline mass, you need following products:
1 st. a spoonful of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare praline mass in the following way:
Roast nuts (kernel) and peeled almonds in the oven until golden color; remove the husk by rubbing the nuts between the palms.
roasted nuts, almonds and sugar, put in a small (untinned) saucepan, put on low heat and stir with a wooden spatula until the sugar melts and becomes a light yellow color. Carefully place the hot, sticky mixture on a lightly oiled baking sheet or plate and refrigerate.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed container. glass jar, from which to take the mass as needed.

23. Butter pink cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color pink (see at the beginning of the page).

24. Butter rum cream

To the main oil cream (recipes 1-5) add 3-4 drops rum essence or 1 tbsp. a spoonful of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Oil tea cream

To the main butter cream (recipes 1-5), add 2 tbsp. spoons tea infusion(see beginning of page) and mix well.

27. Blackcurrant oil cream

To the main butter cream (recipes 1-5), add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh berries blackcurrant (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse oil cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of Chartreuse liqueur and paint in pistachio color (see at the beginning of the page).

29. Chocolate Butter Cream

To the main butter cream (recipes 1-5), add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat chocolate over low heat until liquid state and quickly mix with cream.

30. Apple butter cream

To the main butter cream (recipes 1-5), add 1 tbsp. spoon apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add to taste food acid and mix well.

II. Protein creams

The basis of protein creams is egg white whipped with sugar. Protein creams are used to spread and decorate the surface of cakes and pastries, as well as to fill tubules and rolled wafers.
These creams, due to their delicate and lush structure, are unsuitable for layering, i.e., gluing baked layers.
Flavors and flavors can be added to base protein creams to produce flavored protein creams.
The dosage of these substances recommended for oil creams from 100 g of oil is also suitable for protein creams made from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, st. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the squirrels into the pan, put it on ice or in cold water and whisk with a metal whisk for 10-15 minutes until a thick, lush white foam is obtained, which should be held on a raised whisk. Without stopping beating, gradually, in small portions, add fine, carefully sifted icing sugar (1/3 portion) to the whipped proteins and continue beating for another 2-3 minutes.
Then take out the whisk, add the rest of the powdered sugar, aromatic substances, paints, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its splendor during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Egg whites, pcs.
2
3
4
6
8
Sugar sand, art. spoons
4
6
8
12
16
water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour water, stir well and cook until the sample is on a thick thread. Pour the squirrels into another saucepan, put in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam is formed, which should be kept on a raised whisk. Without stopping beating, pour ready-made hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the proteins, then the cream will turn out to be weak, vague, if overcooked, then with caramel lumps; lumps can also form from pouring hot syrup into proteins in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and for touch-up and taste - paints, fruit juices and other aromatic substances used for oil creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, jam or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat egg whites until you get a thick fluffy mass. Heat up jam, jam or jam a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Mix the hot boiled fruit mass with dissolved gelatin and pour it gradually into well-whipped proteins, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, in a warm form, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 cup of granulated sugar, 300 g of Antonov apples.
After removing the core with seeds, bake the apples in a pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour hot mixture into well beaten egg whites.
Use the cream immediately while warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
So that the custard does not burn, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a whisk or spoon, but with a wooden spatula that fits snugly against the bottom of the pan.
After cooking, the cream is cooled to about 10 ° in the refrigerator. If there is no refrigerator, the pan with the cream should be placed in cold water or between pieces of ice, covered with another pan (basin), on which also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
So that on the surface of the cream is not formed dense crust, it is sprinkled with sugar or during the cooling process the cream is periodically mixed. Chilled cream is quickly used for the preparation of products.
Custards should not be used to decorate the surface of cakes and pastries, as they do not produce relief patterns.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, to layer and spread cakes and pastries.
When replacing in recipes for creams individual products or adding new ones you can get flavored custards with different taste and aroma.

35. Custard on eggs(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Milk, cream or water, glasses
1/2
1
1,5
2
Sugar sand, art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can take twice the amount egg yolks.
Put sugar, starch in a small saucepan (preferably enameled) and pour eggs; after 1-2 minutes of stirring, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 gr. C), i.e. until thick (in no case do not overheat the cream and do not bring until boiling, otherwise it will cut off).
Remove from the stove and put the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg with flour in a saucepan until the lumps disappear, add 1/4 of the milk provided for in the recipe, mix again.
In a separate saucepan, boil the rest of the milk with sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mass while stirring with a spatula, then put the total mixture on the stove and, stirring continuously, bring to a thickening, but do not boil.
To improve taste and sterilization wheat flour pre-fry lightly on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Custard Air(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Rub in a saucepan egg yolks with sugar, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold, mix them quickly G hot mix. Heat the whole mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used in products warm.
Finished goods with cream to cool in a cold place.

Flavored custards

38. Apricot Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot tincture or liqueur.

39. Pineapple Custard

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
Finely chopped cubes of fresh or canned pineapple can be added to the cream.

40. Orange Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of orange juice (recipe 129) or, after boiling and cooling, add the juice from the zest from one orange.

41. Vanilla Custard

Add to the main custard (recipes 35-37) made from 1 cup milk, 1-2 g vanilla sugar or 1 tbsp. a spoonful of vanilla liqueur.
For the cream intended for the filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Put vanilla in milk before boiling, and then remove it.

42. Lemon Custard

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 cup. After boiling and a little cooling, add the juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add after cooking 1 tbsp. a spoonful of lemon liqueur or tincture.

43. Custard tangerine

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Custard honey

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk, take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Custard almond (walnut)

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of roasted finely chopped almonds, nuts, peanuts.
The cream should only be used for the filling.

46. ​​Chocolate custard

Prepare in the same way as the main custard (recipes 35-37), but add at the beginning of cooking for each glass of milk 2 tbsp. spoons of sugar and 2 teaspoons of cocoa powder or one 50-gram bar of chocolate (no added sugar). Break the chocolate into small pieces.

47. Custard Apple

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 glass of milk and 1/2 glass of apple juice (recipe 187) or applesauce light color with pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic buttercreams

Whipped cream cream is distinguished by splendor, tenderness and lightness, high nutritional value and great taste. The preparation of this cream requires the obligatory observance of a number of conditions.
Fresh liquid cream should be heated on low heat for 20-30 minutes at 80 ° (pasteurized), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4 ° and keep at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and foamy.
Best Temperature for whipping cream 2-3 °, and already at 10-13 ° cream is poorly churned, curdled and turned into butter. Therefore, cream, dishes and whisks should be as cool as possible. The surrounding air should be cold and clean, as extraneous odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a whisk, slowly at first, then faster, until thick. lush foam. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a clean sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was runny or warm and will not make a cream. Such cream can be continued to whip with a wooden spatula until butter is obtained.

Cream of cream must be prepared before use. Products with this cream can be stored no more than 2-3 hours in a cold place.
Cream of whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and wafers rolled into tubes. For a layer, butter creams are used only in biscuit cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the weight of the upper layer the cream “sits down”, and when cutting and while eating it is squeezed out.

48. Butter cream without gelatin(basic)

Products / Quantity (explanations "Butter base cream on condensed milk")
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour chilled cream into cold pan, put in cold water, on ice or in snow and beat with a whisk until a thick fluffy foam is obtained. Continue beating while adding little by little. vanilla sugar and powdered sugar, mixing well.
Ready, well-whipped cream is held on a raised frequent broom.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be put in the cold. This cream should not be tinted, only vanilla sugar can be used for flavoring.

49. Creamy cream with gelatin(basic)

Ingredients for 400 g cream:
- 1.5 cups of cream 20-35% fat,
- 1/2 teaspoon of gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and put it on a fine sieve, put in a glass, add 1/2 cup of cream and mix. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (up to 40-50 °).
Whip the rest of the chilled cream with a whisk at low temperature until a thick fluffy foam is obtained. Without stopping beating, gradually pour in powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) until it becomes gelatinous, and be sure to flavor it to eliminate the taste of gelatin. Chopped nuts or pieces of fruit can be added to the cream used for the filling. Use the cream immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g cream:
- 1 cup cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare the gelatin and cream solution as described in Recipe 49.
Thoroughly grind the eggs with sugar with a whisk, heat the pan with the mixture in a water bath to 40-50 °, while whisking the mixture. Remove the saucepan from the water bath, put it in cold water and continue to beat the mixture until a fluffy mass is formed, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick fluffy foam. Then mix whipped cream with beaten eggs, adding warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly work into products until it becomes gelatinous.

Flavored Butter Creams

Flavors and aromas can be added to the basic gelatin buttercream recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot creamy cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of apricot liqueur or tincture or 2 tbsp. tablespoons finely grated apricot puree

52. Creamy pineapple cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of pineapple syrup or juice or finely grated pineapple puree. Tint the cream yellow (see beginning of page).

53. Creamy orange cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice from one orange (recipe 129) and its zest. The cream can be tinted orange (see beginning of page).

54. Creamy vanilla cream

Add to the cream of the main cream (recipes 49, 50) at the beginning of whipping 5 g of vanilla sugar or before the introduction of gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cream cherry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165).
Tint the cream pink (see beginning of page).

57. Cognac cream cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of cognac

58. Creamy coffee cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1 tbsp. a spoonful of coffee liqueur or 2 tbsp. tablespoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Creamy tangerine cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin juice and zest from one or two tangerines (recipe 169) or 1 tbsp. a spoonful of tangerine liqueur.

61. Creamy honey cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of a little warmed natural honey.

62. Creamy almond cream(walnut)

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1/2 cup of roasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of "Aromatic" or "New Year's" liquor.

63. Cream praline cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2-3 tbsp. spoons of praline filling prepared according to recipe 22.

64. Creamy pink or rum cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. spoons of liquor "Pink" or 4-5 drops of rum essence, or 2 tbsp. tablespoons of rum, or 1 drop of rose oil.

65. Tea Cream Cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 2 tbsp. tablespoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Creamy chocolate cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin, a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Creamy apple cream

Add to the main cream (recipes 49, 50) before the introduction of gelatin 1-2 tbsp. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), mashed potatoes or finely chopped fresh (canned) apples.

V. Sour cream and creamy sour cream

Sour cream for cream preparation should be fresh, without signs of fermentation, without sharp acidity. Better to use sour cream premium containing 30% fat.
Just like cream, sour cream must be cooled down before whipping, it should be whipped at a low air temperature.
Sour cream and creamy creams unstable during storage, products with them can be stored no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g cream:
- 1 cup sour cream

- 5 g vanilla sugar.
Put the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a whisk until a thick fluffy foam is formed, which should be held on a raised whisk.
Sift powdered sugar, mix with vanilla sugar and whisk with whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g cream:
- 1 cup sour cream
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping pour warm (40 °) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk into it in a thin stream. Flavor the cream with various substances, which are added at the end of whipping before the introduction of gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Butter and sour cream

Ingredients for 400 g cream:
- 1 cup cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, put in cold water, on ice or in snow and beat the contents with a whisk until a thick fluffy foam forms. Whisking constantly, add the sifted icing sugar and vanilla sugar mixture and mix.

71. Cream kaymak

Ingredients for 400 g cream:
- 3/4 cup cream 20%,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Sugar with cream, stirring constantly, boil until a sample on a thin thread, add vanilla sugar and cool to 15-18 °, beat the butter for 10-12 minutes and gradually, in 5 doses, add milk syrup. Mix well.

VI. Various creams

72. Cream on creamy margarine

Ingredients for 200 g of cream:
- 100 g creamy margarine,
- 3 tbsp. spoons condensed milk,
- 2 teaspoons of jam syrup,
- 2 teaspoons of cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan to the consistency of thick sour cream and beat it with a whisk or a wooden spatula until a fluffy mass is obtained; then, without stopping beating, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g of creamy margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely chopped
- 1 teaspoon cocoa powder
- 3/4 cup powdered sugar
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Whisking constantly, add the peanuts and the mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

Cream for decorating a cake, prepared according to the necessary rules and recommendations, will make homemade dessert spectacular and worthy addition to the solemn feast. With it, you can not only beautifully decorate the delicacy, but also mask the flaws that formed during the baking of the cakes.

How to make cream for decorating a cake?

To do long-lasting cream for decorating the cake, it is important to follow good recipe and know some subtleties of technology. Almost any filling option can be thickened and used to decorate cakes.

1. Sour cream or cottage cheese cream for decorating a cake keeps its shape well if you add a special thickening powder to its composition. It will be difficult to make roses from it, but the minimum beautiful decoration very possible.
2. Protein cream- the most demanding in preparation, therefore it is necessary to make it taking into account all the recommendations. He is the most malleable in creating all kinds of shapes.
3. Cream cheese always turns out thick and dense, but Philadelphia and mascarpone are not available to everyone. You can use any cream cheese, which was found in the store.
4. The recipe for a successful cake decorating cream can actually be created on any basis by adding to the composition good oil, thickened with gelatin or a special powder.

Wet meringue is the perfect protein cream for decorating a cake. You need to take responsibility for the preparation of ingredients. Separate the proteins, carefully making sure that particles of the yolk or shell do not fall into total mass. The cream is whipped, adding powder gradually, and it is recommended to use a purchased sweetener, do not grind it yourself.

Ingredients:

• squirrels - 5 pcs.;
• powder - 400 g;
• lemon juice- 1 tsp

Cooking

1. Proteins use room temperature. Start whipping, adding powder.
2. Put on water bath, wait for the powder to dissolve, without ceasing to beat.
3. Continuing the stroke of the device, remove from heat, pour in the lemon juice and beat until firm, smooth peaks.
4. Use this cream immediately to decorate the cake.

To decorate the cake is very easy to prepare, does not require complex ingredients and keeps its shape very well. All kinds of figures are excellently obtained from it, it is important to use it very chilled. The finished cream should be lush, light, smooth and shiny.

Ingredients:

• oil 82.5% - 400 g;
• powder - 2 tbsp.;
• milk - ½ tbsp.

Cooking

1. Beat soft butter with sugar until light in mass at low speed of the mixer.
2. Pour in milk at high speed.
3. Refrigerate before use.

This cream recipe for decorating a cake with a pastry bag will do. Charlotte, in classic version, not very dense, rather the opposite - light, delicate, therefore it will be difficult to make flowers and other figures from it. To thicken the cream, brew the mass a little longer and add more butter. Desserts are decorated with heavily chilled cream.

Ingredients:

• yolks - 5 pcs.;
• powder - 200 g;
• milk - 150 ml;
• oil 82.5% - 250 g.

Cooking

1. Bring milk and sugar to a boil.
2. Grind the yolks, add a thin stream to hot milk, beat the mass with a mixer. Bring to a boil over low heat.
3. Cool the cream to room temperature.
4. Beat soft butter until white fluffy mass.
5. Pour the gradually cooled milk base into the oil base, continuing the mixer.
6. to decorate the cake should be smooth, shiny and airy.

This cake decorating cream recipe is more like thick icing or ganache. As it cools, it becomes thick and dense. When making it, you need to take into account that the more chocolate contains cocoa beans, the better and faster the cream will thicken. Cream is needed as fat as possible 33-35% or special confectionery.

Ingredients:

• dark chocolate - 200 g;
• confectionery cream - 120 ml;
• powder - 70 g.

Cooking

1. In a saucepan, warm the cream with powder, do not boil.
2. Throw the broken chocolate into the liquid mass, mix well until the pieces dissolve.
3. chocolate cream chilled to decorate the cake.

To avoid difficulties and prepare the perfect one, use confectionery cream or vegetable. They are perfectly whipped, do not delaminate, are easy to color and flavor. So that the mass does not come out too cloying, you can add a small pinch of citric acid, it will balance the taste well.

Ingredients:

• cream 33-35% - 400 ml;
• powder - 150 g;
• citric acid - a small pinch.

Cooking

1. Whip the chilled cream until fluffy, sprinkling powder and lemon.
2. Beat on high speed until stiff peaks.
3. Use this cake decorating cream right away.

Dense and smooth for decorating a cake, it has long established itself in the design of biscuit desserts. It does not impregnate cakes well, but it will cope with the design of homemade treats perfectly. Its taste is not sugary at all, the consistency is always smooth, it lends itself well to coloring.

Ingredients:

• cream 35% - 100 ml;
• mascarpone - 250 g;
• powder - 50 g.

Cooking

1. The chilled cream is whipped to peaks.
2. Pour in the powder.
3. Continuing the course of the corollas, mascarpone is introduced.
4. Beat and apply cream cheese to decorate the cake immediately.

The whitest cream for decorating a cake is cottage cheese. It comes out dense, keeps its shape well, but for its preparation you need a smooth, smooth curd mass without any grains. The use of crystalline sugar is not recommended, it melts during whipping and the mass becomes less dense. Use purchased powdered sugar, starch is often added to its composition, it will have a beneficial effect on the quality of the finished cream.

Ingredients:

• curd mass - 500 g;
• powder - 150 g;
• oil 82.5% - 150 g.

Cooking

1. Beat the butter until white, adding powder.
2. Enter the curd mass, beat until fluffy.
3. Use the cream completely chilled.

An ideal thick cream for decorating a cake is marshmallow. It is not at all difficult to prepare, and if you need to create relief pattern on a confectionery product the best recipe. He is able to transform even the most modest dessert, complementing the delicacy with an original look and delicious taste. Two ingredients are enough to make it - marshmallows and butter.

Ingredients:

• marshmallows - 10 halves;
• oil 82.5% - 150 g.

Cooking

1. Melt marshmallows in a water bath and in a microwave oven.
2. Beat marshmallow mass, adding oil.
3. The cream hardens instantly!

Armed with good suitable recipe decorating cakes with cream at home will not seem such an overwhelming task. You can make a dessert without special equipment.

1. The protein cream keeps its shape well, therefore the most beautiful figures. Passing a special burner over the surface of the cake, you will get an excellent decor in the form of caramel meringue.




Original ideas for decorating a cake with cream



Beautiful option for decorating the cake with cream



2. To decorate the cake with butter cream, you will need a pastry bag or a syringe. All kinds of spatulas will help to effectively decorate the sides of the cake.

Interesting ideas for decorating a cake with buttercream





Beautiful cream cake decoration



3. Cream cheese is perfect for decorating bare cakes. Looks especially good with chocolate and red biscuits.



Cream cheese for cake decoration - The best way dessert decoration




Mascarpone cream for decorating the cake keeps its shape well



Beautiful cake decorated with cream cheese


4. Charlotte cream is suitable for decorating simple flowers and decorating the sides of the cake.



Light cream charlotte for cake decoration




Delicious and thick cream for a beautiful cake decoration


5. To decorate the cake with chocolate cream, you can use a thick cream or ganache in the process, which is used to smooth the surface or form smudges.


Cream ganache for a beautiful cake decoration




How to decorate a cake with chocolate cream in an original way?



An unusual option for decorating a cake with chocolate cream



6. Thick curd cream keeps its shape perfectly and will fit both for a layer of cakes and for a spectacular dessert design.


A good way to decorate a cake is to decorate with curd cream




Thick curd cream for cake decoration



7. Marshmallow cream is prepared easier than any other, while it keeps its shape perfectly and freezes instantly. Using different nozzles for pastry bag, you can unusually arrange a home product.



Beautiful cake decorated with marshmallow cream




Original cake decoration with marshmallow cream

The right dessert pleases the eye and awakens the appetite with its very appearance - just add a few bright colors. This is where colored creams for cakes without dyes come to the rescue.

To decorate homemade cakes, pastries and other pastries, you can use a variety of. The airy protein cream looks spectacular and holds its shape well. To prepare it, the egg whites are separated from the yolks, a pinch of salt, a little citric acid are added and whipped into a strong foam. Sugar or powdered sugar is gradually introduced into the resulting mass. Very popular variety oil creams. The simplest is prepared from butter with the addition of egg yolks, powdered sugar and water. You can replace the eggs with condensed milk, and you get an equally appetizing decoration. Very tasty and quick cream made from sour cream with a fat content of at least 35%, powdered sugar and vanilla.

How to prepare a cream without dye for decorating a cake, or rather, without synthetic coloring additives? To do this, you need to explore the stocks of products available in the kitchen, which will serve as natural dyes for us. By processing them in a certain way and mixing them with cream, you will get original colored cake decoration, tasty and absolutely harmless.

sun on the cake

Bright yellow color can be obtained most different ways. The easiest is to add some fresh to it carrot juice or raw egg yolk. Saffron and turmeric have a rich yellow color. To make them natural dye, you need to carefully grind the seasoning, dilute it in water and insist for a day. After that, the mixture can be added to the cream. Iridescent yellow hue gives lemon peel. To do this, finely grate it on a grater, wrap it in gauze and squeeze out the juice. Juice from yellow fruits buckthorn can also be used as a natural dye.

All shades of red

The persistent coloring properties of beets are well known. By adjusting the saturation of its juice, you can easily prepare an excellent dye-free cake at home, from pink to deep red. To do this, grate a small beetroot, pour water over it and cook for an hour. To make the color intense and beautiful, add a pinch of citric acid to the broth. Do not forget about all kinds of red berries: raspberries, strawberries, lingonberries, currants, cranberries, dogwood. By the way, jams, jams and syrups based on them can be used to create creams of red shades with the same success. cherry and pomegranate juice they also do a great job. And red wines will give the cake cream not only a pleasant color, but also exquisite aromatic and flavor notes.

orange joy

Carrots not only have a rich orange but also generously shares it with others. To do this, grate it and fry a little in butter in a ratio of 1: 1. As soon as the carrots soften enough and the butter turns orange, remove the pan from the stove and let it cool. Next, we transfer the resulting mass to gauze and carefully wring it out - the natural dye is ready. You can resort to the help of an orange and color the cream with fresh citrus juice or chopped zest. You can also experiment with the already mentioned yellow and red dyes and mix them together.

sweet coolness

How to make cream for a cake in a cold color scheme? Blue and purple hues give rich blueberry, blackberry and grape juice dark varieties. A decoction of the leaves of red cabbage will allow you to get light blue shades. Eggplant can be used as a dye. First you need to freeze them a little, carefully cut off the skin and squeeze the juice out of it.

There are many green vegetables, and spinach has the best coloring properties. Pass it through a meat grinder or wrap it in clean cheesecloth and wring it out well, and you will get a natural dye of a delicate green color. Want to achieve a more intense shade? Squeeze the spinach juice and boil it for half an hour.

Chocolate palette

The easiest way to get a noble brown color is to mix the cream with regular coffee, cocoa powder or melted chocolate. However, you can resort to a more sophisticated method - using burnt sugar. To do this, granulated sugar is diluted in water in a ratio of 5: 1, pour the mixture into a pan and put on small fire. We stand the mass on the stove until it acquires a rich brown color. Then remove it from the heat and pour in a little more water in a thin stream. Then carefully filter the resulting dye. The main thing is not to overdo the sugar, otherwise hard lumps will form in it.

Oh guys, I can’t believe I’m writing this myself, but I’m finally mature: for many months I have been hatching the idea of ​​\u200b\u200bcollecting to a heap all my favorite cream recipes for sponge cake. And now, thanks to your numerous requests and pleas :))) I still decided to flaunt all the ins and outs of their cakes.

Cream for biscuit - here, of course, the concept is relative. The recipes below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

Before we get started with the recipes, I'll tell you something very important, which you hardly guessed. Since so many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally over-whipped the cream and see that it has already begun to curdle, just add a couple of spoons of cold liquid cream and stir gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest, which I tried just today.

This is very gentle cream with a refined, non-provocative taste and aroma of vanilla.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree. And you can add a handful of chocolate drops.

We will need:

• fat cream 33-36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 tsp ( can be found here )
• fruit / berry puree - 40 gr. (optional)

Cooking:

1. Whip the cold cream with a mixer until firm peaks.
   

   Don't whip the cream too hard, otherwise the ricotta will curdle when mixed.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and mix gently with a spatula in a folding motion from the bottom up.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And it's actually space!

I change the fruit component of this cream and each time I get a completely new taste and color. But even without extraneous additives cream with mascarpone excellent.

For it we need:

• fat cream 33-36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp
• fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into a mixing bowl and place in freezer for 15 minutes with a whisk.
   

   The extra cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence and beat first at minimum speed, and then at maximum, until stable peaks.
3. At the end, if desired, add fruit puree and carefully mix it into the cream with a spatula.

Before assembling the cake, remove the cream in the refrigerator.

3. Cheese cream on cream (cream cheese)

Grocery list:

• cottage cheese / cream cheese - 200 gr. (type Hochland Cremette )
• powdered sugar - 70 gr.
• vanilla extract - 1 tsp
• fat cream 33-36%, cold - 350 gr.

Preparing the cream:

1. Place cream cheese, icing sugar and vanilla essence in a mixing bowl and beat until smooth.
2. Separately, beat the cold cream until firm peaks.
3. Transfer the whipped cream to the bowl with the cream cheese and gently fold with a spatula in an upward folding motion.

Before assembling the cake, remove the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He is also from Soviet Union. Cake Prague everyone remembers? Here, it was with this cream that our iconic Soviet cake was prepared.

For him, take:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp

Recipe:

1. Bring the butter to room temperature (ideally 20°C).
2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 egg yolks and mix until smooth.
3. We put the saucepan on low heat and with continuous stirring with a spoon, bring the mixture to a thick state. Ready syrup should leave a clear mark on reverse side spoons if you run your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean bowl and cool to room temperature.
5. Beat soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three batches until a smooth consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to a heavy oil cream.

Grocery list:

• fat cream 33-36%, cold - 250 gr. ( order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

We make the cream as follows:

1. In the bowl of a mixer, beat cold cream to stable peaks (I also advise you to cool the bowl and whisk of the mixer before whipping).
2. Whisk in a separate bowl soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. We introduce whipped cream into this mass and gently mix them with a spatula with folding movements from the bottom up until a homogeneous consistency.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Buttercream Charlotte

It goes perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp

Recipe:

1. We put 100 gr. sugar and milk, mix and put on fire until boiling.
2. In the meantime, carefully grind the egg with the remaining sugar (80 gr.).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then return this mixture back to the saucepan and put on low heat.
5. Constantly stirring with a spoon, bring the mixture to a thickening (a clear mark should remain on the back of the spoon if you run your finger).
6. Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have the consistency of condensed milk.
7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each serving of syrup.
8. At the end, add vanilla essence and beat again a little.

Cream Charlotte does not need to cool before assembling the cake.

7. Cottage cheese cream for biscuit cake

Cream for cottage cheese lovers. Personally, I don't really appreciate curd cakes. I like the more refined taste of ricotta. But knowing about the tender feelings for the cottage cheese of many of you, I publish the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• powdered sugar - 120 gr.
• butter - 10 gr.
• cornstarch - 1 tsp
• vanilla extract - 1 tsp

Recipe Description:

1. We wipe the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of powdered sugar (60 gr.) And starch. Add oil and put on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, with an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth creamy mass is obtained.
6. We introduce vanilla essence and cooled custard into the curd mass and mix with a spatula until a homogeneous consistency.
7. If desired, we can add pieces of fruit or berries to the cream.
8. We put the finished cream in the refrigerator for 20 minutes to infuse it, after which we proceed to assemble the cake.

8. Sour Cream

For a biscuit cake, we need a thick sour cream that will hold its shape well. Otherwise, the cream will soak the biscuit and the cake will turn into porridge.

Therefore, for sour cream we need the fattest sour cream.

Namely, we need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. Combine all ingredients in a mixer bowl and beat until fluffy.

Before assembling the cake, remove the cream in the refrigerator.

9. Yoghurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

• dark chocolate - 50 gr.
• natural Greek yogurt- 500 gr.
• condensed milk - 200 gr.

If you want more chocolate flavor or more resistant cream, double the amount of chocolate.

Cooking process:

1. Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Transfer 2 tablespoons of yogurt cream to a bowl with cooled chocolate and mix.
4. We shift the resulting mixture back into the yogurt and gently mix with a spatula with folding movements.
5. We put the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry White Chocolate Cream

I learned this recipe in a pastry class. Although I could be wrong, it was a long time ago. But most importantly, this cream is very tasty and quite unusual.

For the cream we need:

• butter, softened - 200 gr.
• powdered sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Recipe:

1. Cut strawberries into small pieces, put in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from fire and cool.
2. Break white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and stir. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Creme Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruits or berries is also very good.

Compound:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• cornstarch - 30 gr.
• heavy cream, 33-35% - 250 ml
• vanilla extract - ½ tsp
• powdered sugar - 1 tbsp
• dark chocolate - 100 gr. (optional)

Cooking method:

1. Let's make the custard first. To do this, bring the milk and half of the sugar (30 gr.) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, the remaining sugar (30 g) and starch with a whisk.
3. As soon as the milk begins to boil, remove from heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
4. Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
5. We return the saucepan to the fire and, with constant stirring, bring the cream to a boil. A few seconds after the appearance of bubbles, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with cling film and leave for a few hours or overnight to set.
8. Separately, beat very cold cream with vanilla essence to soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
9. Lightly beat the completely cooled custard with a whisk and gently fold in the whipped cream with a spatula, folding from the bottom up, achieving a uniform consistency.

IN ready cream Diplomat can add any fruits or berries as desired. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For him we need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Cooking:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
2. We introduce about 1/3 of the milk. Mix with a whisk. Then pour the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
3. We put the saucepan on moderate heat and, with constant stirring, bring the cream to a boil with a whisk.
4. When the cream starts to boil and there will be a lot big bubbles, remove the stewpan from the heat and cool, covering closely with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein Custard (Italian Meringue)

Another economical cream, but in certain combinations it is incomparable. IN this recipe we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your biscuit and cover the cake with this cream.

The only difficulty is for this recipe kitchen thermometer required can be bought here).

We take:

• egg whites - 55 gr. (about 2 pieces)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp

Cooking:

1. Put egg whites with lemon juice in a mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
3. At the same time, we begin to beat the egg whites at a high mixer speed (5-10 minutes).
   

   It is important not to overbeat the whites, otherwise the mass will begin to fall off. Once the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the proteins in a thin structure, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy lush mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

• heavy cream, 33-36% - 250 gr
• liquid honey - 40 gr.
• instant coffee in granules or powder - 1 tbsp.
• dark chocolate, 65−70% - 200 gr.
• butter - 75 gr.

Recipe:

1. Combine cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Put finely chopped chocolate and butter in a bowl.
3. pouring coffee creamer into a bowl with chocolate and mix thoroughly with a whisk until a homogeneous smooth consistency is obtained.
4. We cover the ganache closely with cling film and leave to infuse for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You don't need to stir or beat it.

15. Oreo Cream

One of my last cream recipes with amazing taste.

Required Ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• powdered sugar - 50 gr.
• vanilla extract - 1 tsp (optional)
• Oreo cookies - 100 gr.

Cooking:

1. Pour heavy cream into a mixing bowl and place in the freezer for a few minutes.
2. Then add mascarpone, powdered sugar and vanilla essence here. Whisk everything until fluffy thick cream first at low speed, then at high speed.
3. Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough to get started. If you have any wishes, write in the comments. We will supplement.

I note that recipes ## 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I'll add that almost all today's recipes not very sweet and designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

This article describes how to make natural food colorings.

All industrial confectionery and other products in grocery stores contain many chemical dyes. This can be seen if you look at the label with the composition of the product.

• For a long time, many housewives have been baking various pastries, cakes, cookies and other goodies for their household and guests.
• But how to decorate the product so that it is original and beautiful?
• You can add home-made food coloring to creams, whipped cream and mastic.
• It's very simple, read all the necessary information in this article.

How to make natural red food coloring with your own hands?

Natural food coloring is made from the juice of fruits and vegetables. To do this, you need to squeeze the juice or just boil the grated fruit in water. For example, to make natural red food coloring with your own hands, you will need 1 beetroot. Do the following:

1. Remove the skin from the beets.
2. Grate it on a grater board on a large section.
3. Put in a saucepan, fill with water so that it covers the flesh of the vegetable a little, and put on gas.
4. Add a few drops of 9% vinegar, but no more than half a teaspoon.
5. Boil for 3 minutes - no more!
6. Strain through a strainer to remove the pulp. The juice is ready - it is a natural red food coloring.

Add this dye to creams or dough to make a red tint.

How to make natural blue food coloring?

Blue (purple) color is used when creating cakes or other confectionery. Usually confectioners paint mastic, from which decoration for products is made. To make natural blue food coloring, juice from the following fruits and vegetables:

• Black or purple grapes
• Blueberry
• Blackberry
• Fresh blue cabbage
• Frozen eggplant peel

To get the dye you need to do the following:

1. Grind the berries in a meat grinder, finely chop the cabbage and eggplant skin.
2. Then fill with water, put on gas for 3 minutes, add a few drops of 9% vinegar.
3. Strain and use to create a unique color.

Natural dye sours quickly. Therefore, it should be done only once and used within 2 days. It is better to store on the bottom shelf in the refrigerator, where the temperature is lower and the air is colder.

How to make natural orange food coloring?

Orange paint is bright and juicy. A dough product decorated with this color will be appetizing and beautiful. To make natural orange food coloring, you need carrots. Follow these steps to get it:

1. Grate carrots on a large section of a grater board.
2. Melt the butter in a frying pan and then add the carrots. The proportion of carrots and butter is 1:1.
3. After 5-7 minutes, the carrot will soften and release juice. You can already use it.
4. Remove the pan from the stove and squeeze the juice from the mass through cheesecloth.

You can also get orange paint using orange peel. Do the same with this fruit as with carrots.

How to make natural green food coloring?

Green shades are natural and juicy. They are also used for coloring cream and mastic. To make natural green food coloring, you need to buy a bunch of spinach.

1. Scroll the greens through a meat grinder.
2. Transfer the pulp to a gauze napkin and squeeze out the juice. It can already be used as a paint for confectionery masses.

If you want to get a shade of green, but more saturated, then boil the spinach leaf juice over a fire for half an hour.

How to make natural yellow food coloring?

Yellow is the color of the sun. Not a single decoration of a cake or pastry can do without it. To make natural yellow food coloring, you need to buy saffron.

1. Grind this plant in a meat grinder or through a coffee grinder if it is dry, and dilute with a few spoons warm water.
2. Can be diluted with vodka or alcohol, but with water 1:1.
3. After 24 hours, strain the infusion through cheesecloth.

If you want to get a less intense color, then grate the zest of a lemon and squeeze the juice out of it. Yellow still gives turmeric.

How to make natural beige food coloring?

Beige is the color of naturalness. It can also be made from food and you don't have to use chemical dyes if you want to decorate the confection. To make natural food coloring beige colour, confectioners use tomato paste. Depending on the shade, it is laid in the mass and amount of tomato. The more it is, the faster you get a “dark beige”, closer to orange shades. Tomato does not affect the taste of the product.

How to make natural white food coloring?

A white tint is also needed when creating confectionery products, despite the fact that cream and cream prepared according to many recipes turn out to be white. To make natural white food coloring, you should use milk powder, cream, sour cream or even cottage cheese. Powdered milk you need to dissolve, and stir the cottage cheese in a small amount of warm water. Then the resulting mass is rubbed through a sieve and the lumps are removed.

How to make natural black food coloring?

Black and dark shades are also used to embellish individual pieces. The dye of this color can be created at home - in your kitchen. To make natural black food coloring, the following products are used:

• Black olives. They need to be grated and boiled in a small amount of water. Then strain and remove the pulp.
• Cocoa varieties "Dutch ultra". It has a lot of chocolate and is therefore darker than regular cocoa.
• Squid ink.

Use olives and cocoa powder to make a dye for sweet dishes, and use squid ink for lean and salty dishes.

How to make purple natural food coloring?

The above described how to make natural blue or purple food coloring using blueberries, dark grapes, or eggplant skins. Experiment and mix berry and vegetable juices to create different shades of purple or blue.

Mixing Natural Food Colors: The Rules

If you plan to work as a confectioner at home - to make confectionery products to order, then you will spend a lot of food paint daily. It can be stored in the refrigerator, but not more than 2 days, and you can mix already created shades to get new ones. For example:

• The color of the sea is obtained by mixing blue and green.
• Blue and all its shades - when mixing green and red.
• Dark (black) shade - green, blue and red.
• Pistachio - yellow and blue.

There are rules for mixing paints. They also work on mixing natural food colorings.

In this circle you can see what happens if you mix the primary colors.

• For example, when you dissolve red and blue, you get purple.
• When obtaining secondary and tertiary colors, you need to mix those colors that show the corners of the triangle of the secondary color.
• For example, when mixing secondary green and primary yellow, you get a tertiary - yellow-green.

It's simple: look for the dyes of the desired color in your refrigerator and mix them according to the rules of this circle to get the desired shade.

How to make brown natural dye at home?

Many beginner confectioners think that brown dye at home is obtained with only the help of cocoa. This ingredient can be used if you need to decorate on sweet cake or a cake.

But what if the dye is needed for a salty dish? You can use coffee. It must be brewed and filtered through a sieve - the dye is ready.

Also, brown dye is made from caramel:

• Boil sugar with a little water in a ratio of 5:1.
• Heat until the mixture turns brown.
• Then remove from heat and add some water.

Important: Do not burn the sugar so that the caramel does not give off bitterness.

How to get pink natural dye?

Pink food coloring is one of the most popular dyes used to create creams and fondants with this shade. Wherein chemical dye Pink colour dangerous, as it can cause allergies or even bronchial asthma.

Make pink natural dye at home. You can get it from strawberries and raspberries. Scroll the berries through a meat grinder and squeeze out the juice. A more delicate shade will be obtained if the juice is boiled with water.

How to get blue natural dye?

The blue tint is rarely used in jewelry, but it is still sometimes needed. To get a blue natural dye, you need red or blue cabbage. Its leaves need to be crushed and juiced. You can boil the crushed leaves in water to get a soft blue color.

What natural dye is better to use for cream, mastic, cake icing?

When creating cream, mastic and icing for cakes, it is important that these masses are uniform in texture and color. Therefore, it is better to use natural dye in liquid form. Vegetable or fruit juice or boiled down liquid will help to make the mass beautiful in color. It is worth noting that there are natural food colors that are used on food production in the preparation of various products. These include the following additives:

In addition, there are absolutely safe natural dyes. They can be divided into several types:

• Gel- used for coloring creams, mastic and dough. Consists of glycerin and glucose.
• Liquid- color the cream, help to make inscriptions and drawings on the mastic using an airbrush.
• Dry- Diluted in boiled water. Used to color dough and cream.
• Kendurin- allows you to achieve a pearlescent shade of cream, mastic or dragee. Consists of natural silicate, which gives such an effect.

Accordingly, in addition to natural juices, gel, liquid, dry dyes and kendurin can be used to color creams, mastics and glazes.

What natural dye is better to use for confectionery, dough, baking?

For dough products, chefs use natural dyes in the form of juices, as well as natural food gels and dry coloring powders to create confectionery products.

What is the best natural dye to use for drinks?

If you need to make a drink of the original color, then you can add berry and fruit juice or those natural dyes that are diluted with H2O. For example, natural gel, dry and liquid paints.

What is the best natural dye to use for dyeing eggs?

All Orthodox Christians paint eggs in preparation for Easter. Previously, this was done using onion peel. Now a variety of paints are available for modern housewives.

What natural paint is better to use for painting eggs? You can use both berry and fruit juices, but first you need to pour in a little vinegar. Natural dry and liquid paints are also used, which can be bought at a grocery outlet.

Can green be used as food coloring?

When you need to make a mastic mass or cream on a green-colored cake, in the summer it is easy to create it from the juice of spinach leaves. But what to do in winter, when this greenery is not there, and Easter is still far away, and edible paints not sold in stores yet? Can green paint be used as food coloring?

Remember: Zelenka is not a food product!

But many confectioners use a solution of brilliant green to color confectionery masses. It is enough to add just one drop of this product to get a rich green tint. This amount does not give a foreign smell or taste.

Video: Food coloring. A simple DIY recipe. Red.